| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 1 | Cup | ||
INGREDIENTS
| 1 | c | Red pepper flakes |
| 3 | T | Paprika |
| 3 | Garlic clove, minced | |
| 1 | t | Ground coriander |
| 3 | t | Ground caraway |
| 2 | To 3 tablespoons water | |
| Olive oil |
INSTRUCTIONS
1997 Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months. Yield: about 1 cup Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16,
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